Egg yolks, lemon juice, and Dijon mustard come together in a tall jar, ready to transform into a thick, glossy emulsion right before your eyes. Slowly working in avocado or light olive oil is the trick to getting that classic creamy texture without any shortcuts, whether you're using an immersion blender or a food processor with a steady drizzle. A touch of white wine vinegar and a pinch of white pepper brighten the whole thing up at the end, giving it that tangy, well-rounded flavor you want in a good mayo. This one comes together in minutes and keeps well in the fridge for whenever you need a creamy base for dressings, dips, or a sandwich upgrade. It's a clean, whole-ingredient staple that fits perfectly into a Paleo kitchen.
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Combine the pasteurized egg yolks, lemon juice, Dijon mustard, and salt in the bottom of a tall narrow jar or the bowl of a food processor. If using an immersion blender, place the blender head all the way at the bottom of the jar before turning it on.
Pour all of the oil on top of the yolk mixture. Hold the immersion blender still at the bottom of the jar and blend on high for about 20 seconds, until a thick, pale emulsion forms at the base. Then slowly tilt and lift the blender upward through the oil, continuing to blend until the mixture is fully emulsified, thick, and creamy throughout. Alternatively, with a food processor running, drizzle the oil in a very thin, steady stream through the feed tube over 2–3 minutes until the mixture is thick and holds its shape.
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